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Ha fair enough. I was just focused on heating being enough and not pressure and the only reason water gets to that point is pressure. Though I wonder if you c
by jaktet 3y ago
Ha fair enough.
I was just focused on heating being enough and not pressure and the only reason water gets to that point is pressure.
Though I wonder if you can get the same result of a pressure cooker by submerging meat in oil heated to 250 degrees Fahrenheit
- bambax 3y agoSee my sibling answer: if you dip meat directly into oil at above 100°C (212°F), you will get something resembling leather, as the high temperature will make any water inside the meat boil and escape as vapor. What you want is to coat the meat with something that prevents water from escaping: usually a tempura batter.
- treis 3y agoI'm wondering if any of you have cooked before. You don't allow the meat to reach 212F in any method of cooking. If you do then you get something resembling leather because you way overcooked the meat. The only parts of the meat that get above 212 are the surfaces in direct contact with the heat source.
- bambax 3y agoI don't recommend letting a piece of meat reaching so high a temperature! I'm just saying that if you plunge it directly into oil at 180°C, that's what's going to happen. Nobody does this for "cooking", but you can try to do it, as an experiment.
- praptak 3y agoNo, the water inside the meat is still not pressurised, so it limits the temperature to 100 degrees Celsius. There's even a recipe for a chicken made in lava (actual volcano) and it doesn't go faster than a normal oven.